Authentic Lebanese Labneh Recipe
Labneh is a thick Middle Eastern yogurt cheese that is made by slowly draining yogurt until it becomes rich and spreadable. With just yogurt, salt, and a little patience, you can make this classic Lebanese staple in your own kitchen.
Servings: 8
Calories: 75kcal
Equipment
- Strainer
- Cheesecloth
Instructions
- Stir the salt into the yogurt until it is evenly combined.4 cups plain whole milk yogurt, 1 teaspoon salt
- Line a fine mesh strainer or colander with cheesecloth or a clean cotton kitchen towel. Place the strainer over a bowl.
- Spoon the salted yogurt into the lined strainer.
- Gather the cloth around the yogurt and gently tie or twist it closed.
- Refrigerate the yogurt while it drains for 24 to 36 hours, depending on how thick you want the labneh.
- Once thickened, transfer the labneh to a serving bowl or storage container.
Notes
- Use thick yogurt: Starting with a good quality whole milk yogurt helps produce a richer labneh.
- Drain over a bowl: Always place the strainer over a bowl so the whey can drip away from the yogurt.
- Give it enough time: Proper texture develops as the whey drains slowly in the refrigerator.
- Salt evenly: Stir the salt thoroughly into the yogurt so the flavor is evenly distributed.
- Keep it refrigerated: Straining the yogurt in the refrigerator helps maintain freshness during the draining process.
Nutrition
Calories: 75kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 347mg | Potassium: 190mg | Sugar: 6g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 0.1mg
